This light chicken broth is clear, gentle, and easy to digest. Made with chicken breast and simple aromatics, it’s perfect for sensitive stomachs and everyday meals. Traditionally served with chicken kibinai or chicken hand pies, this broth adds warmth and comfort without heaviness.
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Place the chicken breast in a pot and pour in the cold water. Set over high heat.
As the water comes to a boil, foam will rise to the surface. Carefully skim it off with a spoon to keep the broth clear.
Reduce the heat to low. Add salt, bay leaf, black pepper, the onion, and the carrot cut in half.
Simmer uncovered on low heat for 30 minutes. The broth should barely bubble.
Remove from heat. Discard the vegetables and bay leaf. Taste and adjust seasoning if needed.
Serve hot, optionally sprinkled with fresh parsley or dill. Traditionally served with chicken kibinai or chicken hand pies.
For a clearer broth, ensure to skim off all the foam that rises to the surface while boiling.
You can add more vegetables like celery or parsnip for additional flavor, but keep it simple for a light broth.
Use fresh herbs like parsley or dill for garnish to enhance the flavor and presentation.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used, but they may result in a slightly richer broth due to their higher fat content.
How can I store leftover broth?
Allow the broth to cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I make this broth in advance?
Yes, this broth can be made ahead of time and stored in the refrigerator or freezer for later use.
What can I serve with this chicken broth?
Traditionally, this broth is served with chicken kibinai or chicken hand pies, but it can also be enjoyed on its own or with bread.
Can I make this broth spicier?
Yes, you can add a pinch of chili flakes or a small piece of chili pepper for a spicier kick.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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